It has been a few weeks since I last sat down and wrote a post, so I am a little rusty but as I’ve shared before, writing is not my favorite part when it comes to this blog. Most of all I love to cook, photograph and work on my photos and when it’s time to put all this in writing, I just wish there was someone who can read my thoughts and put them together in words and sentences for me. Yup, I am that lazy when it comes to writing.
I also want you to know, that I understand, that sometimes pictures are not enough and you guys need to hear more about a recipe than just the ingredients list and instructions, so I am here now, trying to gather my thoughts and tell you more about this recipe, except the obvious that it’s absolutely delicious.
So, the one thing I know for sure about this recipe is that there is no better time to make these blueberry bars, than now!!! Summer is filling our eyes with colors and flavors, but not always we can eat fresh fruits with the same enthusiasm and joy as we do when having the first berries for the season, the first peaches, cherries or pears. Sometimes we need a change or taste and these blueberry bars are the best little treats you can make in no time and still enjoy summer flavors, with a crunchy and buttery addition, though. Doesn’t that sound great?!
You can easily pack these for school, picnic, work or just serve for breakfast or dessert. This recipe is super easy and quick to prepare, no need of any special skills or equipment, just a bowl and a baking pan. Trust me, you will not regret it.
Ingredients:
120 grams (4 oz) brown sugar
180 grams (6 oz) white sugar
450 grams (17 oz) all-purpose flour
1 teaspoon baking powder
A pinch of salt
45 grams (about 2 oz) coconut flakes
280 grams (10 oz) butter, melted, cooled to room temperature
600 grams (21 oz) fresh or frozen blueberries
For the crust:
Grease a 15/25cm (6″/10″) rectangular baking pan and line with parchment paper. Set aside.
Preheat your oven to 170C fan-forced (340 F fan-forced).
In a bowl, stir together flour, brown and white sugar, baking powder, salt and coconut flakes. Add melted butter and mix to combine.
Add 2/3 of the mixture to the pan and press down to the bottom until flat and even. Save the rest of the crust mixture for the top.
Spread blueberries over the crust and then sprinkle the rest of the dough over the blueberries. Bake for about 35 minutes or until the top is crisp and golden brown.
Let it cool completely before slicing.
